Joe opened his first Shanghai restaurant in Queens in 1995, but buoyed by the accolades showered on his steamed soup dumplings—filled with a rich, fragrant broth and ground pork or a pork-crabmeat mixture—several Manhattan outposts soon followed. The trick is to take a bite of the dumpling and slurp out the soup, then eat the rest. There's almost always a wait, but the line moves fast. The soup dumplings are a must, but you can fill out your order from the extensive menu. There's another Joe's Shanghai in Midtown, at 24 West 56th Street, between 5th and 6th avenues (where credit cards are accepted).